The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils
Oilseeds and edible oils are an indispensable part for the human diet and provide nutritional support for the human health. It has been reported a total of above 170 million tons per annum of edible oils consumption were consumed worldwide. Safety and quality of oilseeds and edible oils cannot be ig...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000884 |
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| author | Xue Li Wenwen Liu Lu Xiao Jie Zhao Yan Chen Liangxiao Zhang Peiwu Li Dolores Pérez-Marín Xu Wang |
| author_facet | Xue Li Wenwen Liu Lu Xiao Jie Zhao Yan Chen Liangxiao Zhang Peiwu Li Dolores Pérez-Marín Xu Wang |
| author_sort | Xue Li |
| collection | DOAJ |
| description | Oilseeds and edible oils are an indispensable part for the human diet and provide nutritional support for the human health. It has been reported a total of above 170 million tons per annum of edible oils consumption were consumed worldwide. Safety and quality of oilseeds and edible oils cannot be ignored, which can pose risk to human health and cause agro-economic loss. Classical techniques widely used to detect the safety and quality attributes of oilseeds and edible oils often involve time-consuming and tedious operation; therefore, the development of low cost, rapid and non-destructive detection method is necessary. This review presents applications of four emerging spectroscopic techniques in recent ten years, such as Raman spectroscopy, fluorescence spectroscopy, fourier transform infrared spectroscopy and near-infrared spectroscopy for determining the quality and safety of oilseeds and edible oils. Meanwhile, the technical challenges and future prospects of these non-destructive spectroscopic technologies are also discussed. |
| format | Article |
| id | doaj-art-ef345476d50344b88df76076e2ad695e |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ef345476d50344b88df76076e2ad695e2025-02-12T05:32:42ZengElsevierFood Chemistry: X2590-15752025-01-0125102241The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oilsXue Li0Wenwen Liu1Lu Xiao2Jie Zhao3Yan Chen4Liangxiao Zhang5Peiwu Li6Dolores Pérez-Marín7Xu Wang8Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Quality&Safety Risk Assessment for Agro-products, Guangzhou 510640, ChinaInstitute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Quality&Safety Risk Assessment for Agro-products, Guangzhou 510640, ChinaInstitute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Quality&Safety Risk Assessment for Agro-products, Guangzhou 510640, ChinaInstitute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Quality&Safety Risk Assessment for Agro-products, Guangzhou 510640, ChinaInstitute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Quality&Safety Risk Assessment for Agro-products, Guangzhou 510640, ChinaKey Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Corresponding authors.Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Corresponding authors.Department of Animal Production, ETSIAM, University of Cordoba, Rabanales Campus, 14071 Córdoba, Spain; Corresponding authors.Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Quality&Safety Risk Assessment for Agro-products, Guangzhou 510640, China; Corresponding author at: Institute of Quality Standard and Monitoring Technology for Agro-products, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.Oilseeds and edible oils are an indispensable part for the human diet and provide nutritional support for the human health. It has been reported a total of above 170 million tons per annum of edible oils consumption were consumed worldwide. Safety and quality of oilseeds and edible oils cannot be ignored, which can pose risk to human health and cause agro-economic loss. Classical techniques widely used to detect the safety and quality attributes of oilseeds and edible oils often involve time-consuming and tedious operation; therefore, the development of low cost, rapid and non-destructive detection method is necessary. This review presents applications of four emerging spectroscopic techniques in recent ten years, such as Raman spectroscopy, fluorescence spectroscopy, fourier transform infrared spectroscopy and near-infrared spectroscopy for determining the quality and safety of oilseeds and edible oils. Meanwhile, the technical challenges and future prospects of these non-destructive spectroscopic technologies are also discussed.http://www.sciencedirect.com/science/article/pii/S2590157525000884OilseedsEdible oilsSpectroscopyQualitySafetyNon-destructive techniques. |
| spellingShingle | Xue Li Wenwen Liu Lu Xiao Jie Zhao Yan Chen Liangxiao Zhang Peiwu Li Dolores Pérez-Marín Xu Wang The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils Food Chemistry: X Oilseeds Edible oils Spectroscopy Quality Safety Non-destructive techniques. |
| title | The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils |
| title_full | The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils |
| title_fullStr | The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils |
| title_full_unstemmed | The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils |
| title_short | The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils |
| title_sort | application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils |
| topic | Oilseeds Edible oils Spectroscopy Quality Safety Non-destructive techniques. |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000884 |
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